In this collection of over 80 delicious plant-based recipes nutritionist blogger and author
of The Vegan Week explores one simple meal planning formula: a grain a green and a bean.
“Gena’s fun formula made accessible by her bright recipes is for anyone who wants to consume
fewer animal products (me) and not feel unsated doing so (also me).”—Emma Laperruque associate
director of cooking at Bon Appétit and Epicurious This simple trinity of foods lends itself
to endless possibilities. Gena Hamshaw expands on the nourishing and economical trio with meals
that include not only dark leafy greens whole grains and beans but also pasta bread
zucchini edamame and tofu. She offers an approach to wholesome vegan eating that's welcoming
and adaptable to any lifestyle. Keeping busy schedules in mind A Grain a Green a Bean
includes time-saving methods and formulas including sheet-pan meals and one-pot wonders. Bring
the beans and grains in your pantry to life with recipes such as: • Bowls & Salads: Baked
Pita Crispy Chickpeas and Spinach with Curried Cauliflower and Beet Couscous Cheesy Tofu
and Watercress • Beans and Greens on Bread: Kidney Beans and Kale over Savory Waffles and
French Onion Brothy Beans and Greens with Garlic Toast • Stovetop Meals: Red Wien Braised
Mushrooms and French Lentils with Farro and Gochujang Pasta with Scallions Kale and Edamame
• Oven to Table: Spinach Lasagna Rolls and Sheet Pan Shawarma-Spiced Soy Curls and Freekeh •
Basics: Cashew Sour Cream and Eggy Tofu • Sweet Things: Freezer Fruit Crumble and Olive Oil
Cake These recipes serve as flashes of inspiration for when you've looked in your cabinets
ten times for dinner ideas and still don't know what to make. A Grain a Green a Bean will
quickly set you up to create an array of beautifully balanced grain bowls soups salads toast
and more—with the promise of endless possibilities to keep you inspired.
